Doesn’t it seem summer rushes by in a blink? Holidays ebb and flow and before we know it we’re home again in the thick of it all. It’s been a lovely summer all round, filled with lakes and gardens, lake house recipes (which I hope to share), and much needed sleep. We were pleased to discover that Bella is a willing traveller, resting perched on her pillow on our laps for the entire 7 hour drive to the lake.

At the end of their journey, Katie and Austin bestowed upon us a pail filled with cherries. My vote was for pie but my healthy daughter insisted on something a little more, well, vegan and healthy. So here it is, my Crunchy Cherry Muffin rejiggered and Vegan and er.. healthy.. er.

Line 12 muffin cups with silpat liners or spray lightly with cooking spray.

Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a large bowl. Whisk in the cane sugar.

Measure the almond milk into a medium bowl and whisk in the egg mixture and earth balance.

Make a well in the center of the flour blend. Slowly add the milk mixture to the flour mixture, then stir in the cherries. Be careful not to overmix.

Scoop into muffin cups and if you want them to rise into high domes, fill to the top or above. The mixture is thick so you will be able to overfill. The cherries are large so they also "prop" up the batter. Sprinkle the raw or sprinkling sugar over the tops of unbaked muffins.

Bake for 20-25 minutes or until a cake tester inserted into the middle comes out clean and the muffins have turned a golden brown.

Notes

I really preferred the White Sparkling Sugar, it held its form and it didn't take much to add a little crunch to the tops of the muffins. Michaels carries the Wilton products.

Ener-G Egg Replacer and Earth Balance butter substitute can be found at Blush Lane and other Natural Food grocers.

Welcome back Smidge! I am hoping that you had a wonderful trip up to the lake with family and dear Miss Bella. Cherries are so sweet now and at their peak and this little gluten free, dairy free and egg free cherry bomb looks perfect. I can imagine it now as you are hanging out at the lake in a hammock, with a book in one hand, a muffin in the other and Miss Bella curled up next to you hoping that you leave a few crumbs for her… Missed you! Take Care, BAMReplyCancel

Barbara BamberAugust 17, 2014 - 10:28 pm

I’ve missed everyone as well.. but I will say, there was more than one muffin:DReplyCancel

I’m glad to hear you’ve had a lovely summer. I didn’t realise you live 7-hours from the lake. I’m pleased to hear Bella is a good traveller. Your cherry-bomb muffins look very inviting and I can’t wait for the cherry season to hit Sydney xxReplyCancel

Barbara BamberAugust 18, 2014 - 7:59 am

This is such a great time of year for us.. all the produce and fruit is showing up at the markets:)ReplyCancel

It sounds like you had a wonderful time at the lake this summer! Summer does go by too fast. You are right though – this is always an exciting time of year. Your vegan cherry bombs look delicious. I have not used cherries all summer. I think there’s still time to fix that though! Let’s hope…ReplyCancel

I’m always interested in a good vegan muffin recipe. And these ingredients are just wonderful. I love cherries! I’m glad you’ve had such a lovely summer and I surely agree with you that it went by much too quickly. How great that Bella is a happy traveler! She’s had a good summer, too, then. 🙂ReplyCancel

Barbara BamberAugust 19, 2014 - 7:03 am

Bella absolutely loves the lake, the freedom to run and scrub about on trails was so wonderful for her!ReplyCancel

OH MY, cherry bomb is a perfect name for these simply because of the HUGE bursting cherries. They look fantastic! I cannot believe summer is coming to an end. We are already getting ready for pumpkin spiced lattes at Starbucks, CRAZY!ReplyCancel

Barbara BamberAugust 19, 2014 - 7:16 am

I love those lattes.. but can it be true?? I think I heard they were bringing them out early because they are so popular:)ReplyCancel

Summer is speeding by at a crazy fast rate…I simply cannot believe that it’s almost the end of August! At least we still have a couple of months left at the cottage…
These cherry muffins are adorable! I love how succulent the cherries are.ReplyCancel

Barbara BamberAugust 19, 2014 - 4:37 pm

I wish we had more.. maybe our market will have some, but they never seem as nice as at the lake.. maybe it’s the atmosphere:)ReplyCancel

Wow these do look incredible! I am gluten free, but not vegan, however I bake a lot of vegan goodies for my friends who are either vegan or can’t have dairy. And I just bought a huge load of cherries because I want to make a cherry pie before summer is over. So I now know what I’ll do with the leftover cherries 🙂 Thanks for sharing with us, I can’t wait to give these a try.ReplyCancel